Oils and fats company AAK has teamed up with US food-tech start-up Savor, in a two-year collaboration to develop speciality fat solutions for dairy alternative and bakery applications. As part of the partnership, Sweden-headquartered AAK is backing Savor’s technology with an equity investment. The agreement will target customers globally, with a particular focus on the US and European markets. Savor, based in California, creates sustainable fats and oils directly from carbon using its proprietary technology platform. The start-up aims to deliver high-performing, scalable ingredient solutions that can be produced without the need for conventional plant and animal agriculture. Meanwhile, AAK, headquartered in Malmö, brings more than 150 years of experience in plant-based oils and fats. It will contribute its formulation expertise and commercial infrastructure to the partnership. According to the two companies, the new fats jointly developed through the collaboration could require 1,000 times less land use, and up to 98% lower carbon emissions, than their conventional counterparts. The dairy alternatives and bakery categories face growing demand for highly functional fats that can deliver high-quality taste and texture, while remaining resilient to today’s supply chain vulnerabilities. This is why Savor and AAK have chosen to focus on these segments initially, with Savor’s Chiara Cecchini, SVP of commercialisation, noting significant pressure on food manufacturers to reduce environmental footprint and strengthen resilience. Savor’s technology platform can be implemented anywhere in the world, eliminating the need for fertile land, fertilisers or fresh water. In combination with plant-based oils, it aims to enable more diverse supply chains and reduced market volatility, with more stable costs in the long-term. Ronald van der Knaap, global head of dairy, early life nutrition and savoury at AAK, said: “The unique solutions that are unlocked by the AAK-Savor strategic collaboration address a market need across the food industry.” “Beyond supply chain resilience and sustainability, we will create applications with great taste and texture for our customers within two very important segments, and in this way, ticking all the boxes and improving the overall consumer experience.”

Premier Protein owner BellRing Brands has appointed Michael Axelrod as its next president and chief executive officer, effective 29 July 2026. Axelrod will also join the company’s board of directors. He succeeds Darcy Davenport, who announced her intention to retire earlier this year. Davenport will remain with the company in a senior advisory role to support the leadership transition and provide strategic support. Axelrod joins BellRing from US snack manufacturer Snak King, where he served as CEO. He brings more than 30 years of experience in the consumer packaged goods sector, including leadership roles at several consumer businesses. He previously served as CEO of Del Real Foods, where he oversaw revenue growth, national expansion and operational improvements. Earlier in his career, Axelrod held senior roles at Passport Food Group, TreeHouse Foods and Kraft Foods, and began his career at Boston Consulting Group, advising consumer and retail clients. In addition to Premier Protein, BellRing owns the Dymatize brand, and has an active nutrition portfolio spanning ready-to-drink protein shakes, powders and other nutrition products. Robert V Vitale, chairman of BellRing’s board of directors, said the company had conducted an extensive search before selecting Axelrod. He commented: “His record of strategic insight, strong customer relationships and operational excellence will be invaluable as we embark on the next chapter of growth”. Vitale also thanked Davenport for her contribution to BellRing, noting that she had led the company through “a significant period of growth” to more than $2.3 billion in sales. Axelrod said consumer demand for protein remains “exceptionally strong,” adding that BellRing is well positioned for long-term growth through customer focus, innovation and operational discipline. Top image: © BellRing Brands

Trolli is expanding its confectionery portfolio with the launch of Trolli Spicy Crawlers, a new twist on its signature candy that combines the brand's familiar sweet-and-sour taste with a subtle spicy kick. Designed to tap into growing consumer demand for bold and adventurous flavour combinations, the new product blends fruity sweetness with a hint of habanero, delivering what the company describes as a balanced sweet-and-heat experience without overwhelming spice. The new range introduces three flavour combinations: mango habanero, pineapple habanero and strawberry habanero. Each variety pairs fruit flavours with the brand's signature sour profile and a warm finish from habanero, offering a new take on the classic Trolli crawler format. The launch reflects the continued popularity of sweet-and-spicy flavour trends across the snacking and confectionery categories, as manufacturers look to attract consumers seeking more adventurous taste experiences. Trolli Spicy Crawlers are now rolling out to retailers nationwide and are available in a range of pack sizes, including 3oz, 4.25oz, 6.3oz, 12.3oz, 24.2oz and 40oz formats, catering to both on-the-go purchases and larger sharing occasions.

French natural ingredients supplier Nexira has acquired Moroccan carob specialist Keragum, strengthening its position in the global market for plant-based texturising ingredients and reinforcing its strategy to secure raw material sourcing closer to origin. The acquisition marks a key milestone in Nexira's Ambitions 2030 growth strategy and expands the company's footprint across the natural hydrocolloids value chain. Financial terms of the transaction were not disclosed. Keragum specialises in the production of locust bean gum (LBG), a clean-label hydrocolloid widely used as a thickener, stabiliser and texturiser in applications including dairy, plant-based foods, ice cream and nutraceuticals. The company operates a recently commissioned production facility near Casablanca and sources carob through partnerships with local cooperatives across Morocco, one of the world's leading carob-producing regions. The deal further strengthens Nexira's presence in the carob market, where it has been building its portfolio since 2021. By integrating Keragum into its operations, the company aims to improve supply chain resilience, increase traceability and secure long-term access to high-quality carob raw materials. Mathieu Dondain, vice president and chief executive officer of Nexira, said: "With Keragum, Nexira takes a new step forward. As with acacia, our ambition is to invest as close as possible to production, securing high-quality raw materials while generating tangible local value. Together, Keragum and Nexira will drive the stability, sustainability and long-term growth of a market we deeply believe in." The acquisition reflects a broader trend across the food ingredients sector, where manufacturers are investing upstream to improve supply security amid growing demand for natural, plant-based ingredients. Locust bean gum has become increasingly important for clean-label formulation, delivering texture and stability in products ranging from plant-based alternatives to frozen desserts while also finding applications in dietary supplements. According to Nexira, Keragum's modern production capabilities complement its own expertise in scientific research, regulatory support and ingredient applications. The combined business will also leverage Keragum's established sourcing network and relationships with Moroccan farming cooperatives to support responsible agricultural practices and improve traceability throughout the supply chain. Olivier Houalla, chief operating officer of Nexira, said: "Keragum brings modern industrial capacity, a robust and traceable local sourcing network, and authentic expertise rooted in Moroccan agriculture. This is precisely the model we want to scale: building sustainable value chains, creating value at origin, and supporting agroforestry, biodiversity and local farming communities." Founded in 1895, Nexira is a family-owned ingredients company specialising in botanical extracts and natural ingredients for the food, nutrition and health sectors. The business reported revenues of €221 million and operates six production sites and eight international subsidiaries, with products sold in more than 80 countries. It is also the global market leader in acacia fibre, holding more than 40% of worldwide market share. The addition of Keragum expands Nexira's portfolio of plant-based functional ingredients at a time when food and beverage manufacturers continue to seek clean-label texturising solutions with secure, sustainable supply chains.

Christina J Valentine Consumers today are increasingly more informed, medically engaged and focused on how nutrition supports their everyday lives, whether they are monitoring chronic conditions, navigating GLP-1 use or pursuing broader wellness goals. The trend of better-for-you options isn’t going anywhere any time soon. Christina J Valentine, chief medical officer and EVP of Kate Farms, explores why ‘better for you’ can no longer be defined by branding alone, and what companies need to do to deliver products grounded in real physiology, clinical insight and lived consumer experiences. The line between 'medical nutrition' and 'consumer wellness' has always been thinner than the nutrition industry has anticipated. The same person managing a medical condition is often the same person standing in a retail aisle trying to make a good decision for their health. What’s changing now is that we’re finally meeting people where they are on their health journey, whether it’s driven by illness, medication or wellness goals. And that means moving beyond nutrients on paper and focusing on real-world experience: does it taste good, is it tolerated and does it actually help someone feel better day to day? For decades, medical nutrition and consumer wellness operated in parallel worlds, one shaped by clinical evidence and practitioner guidance, the other by lifestyle aspiration and brand storytelling. Today, that divide is collapsing, and nutrition brands are faced with a decision. The difference between being 'better-for- you' and just saying you are is that the former is built with a specific physiological purpose in mind, often shaped by medical guidance or research, and evaluated by whether they meaningfully support real health needs over time. Taste, tolerance and accessibility matter as much as nutrient composition, because a product only delivers value if people can consistently consume it. By contrast, many products positioned as better-for-you rely primarily on marketing language without the scientific backing to support those claims. As consumers become more nutrition and label literate, expectations are raised around whether products deliver real functional value or simply borrow the language of health. Nutrition products should be informed by how the body functions, including metabolism, digestion, muscle preservation and nutrient absorption, and should be designed to help people with real-world health needs, not just signal health on a label. Why better-for-you marketing claims are no longer enough Nearly 80% of consumers now pay attention to protein on food labels – more than sugar, fat, carbohydrates or even calories, signalling a shift from passive consumption to active evaluation of labels, according to Numerator. At the same time, households using GLP-1 therapies spend roughly 25% more on protein shakes than non-users, reflecting how medical guidance is shaping everyday purchasing behaviour. Medical considerations are increasingly driving consumer purchases, making better-for-you marketing alone no longer enough. As consumers become more discerning, the category is separating into products designed to function in real-world health contexts, and those that remain largely unchanged beneath new layers of marketing language. Many products now marketed as better-for-you were not designed from the ground up to support real health needs. Instead, brands are repurposing existing formulas and applying new labels to meet emerging consumer demand. GLP-1 nutrition is a clear example. As adoption of these therapies grows, some companies are simply increasing protein content or adjusting claims, without clinically developing formulas tailored to the unique needs of GLP-1 users. The result is products that look relevant on the shelf but fall short in real-world use. Consumers and medical patients have always been one and the same. What has changed is the expectation that nutrition should meet people where they are in their health journey. That means products must do more than meet clinical criteria; they must taste good, be well tolerated, and meaningfully support how people feel day-to-day. Historically, the divide was not consumer interest, but organisational strategy, with medical and consumer approaches treated as separate, and often mismatched, priorities. When brands fail to account for this, the consequences are real. For consumers, it can mean wasted money, poor tolerance or products that do not support their health goals. For brands, it creates growing business risk: eroding trust, low adherence and short-lived relevance in a market that is becoming more discerning. GLP-1 therapies have accelerated this reckoning. By bringing metabolic health, muscle preservation and digestive tolerance into mainstream conversation, they have exposed where existing products fall short, particularly when calorie-to-protein ratios, ingredient quality, micronutrient sufficiency and tolerance are not thoughtfully designed for the realities of the user’s journey. What separates real innovation from hype As medical and consumer nutrition continue to overlap, several principles increasingly distinguish truly better-for-you innovation from marketing-led positioning. Design for real-world use, not just label appeal: Products must account for how people consume them – taste, texture, tolerance and consistency matter as much as nutrient composition. A formulation that looks strong on paper but goes unconsumed is not functional nutrition. Build for physiology and tolerance: Retrofitting an existing product to fit a new trend, which is commonly done, is fundamentally different from designing with physiological intent. Understanding how medications, illness, ageing or life stages affect digestion, muscle mass, the microbiome and nutrient absorption is essential to delivering real value. Involve medical and nutrition expertise early: Innovation grounded in clinical insight, from dietitians, physicians, nurses, pharmacists, experts and professional guidelines, is better equipped to address real health needs. Scientific backing, bench work and clinical validation are no longer optional differentiators; they are table stakes. Respect the consumer as both patient and decision-maker: Today’s consumer expects transparency. Clear labelling, honest communication and evidence-backed claims empower informed choice, and build long-term trust. Looking ahead, credibility will become one of the most valuable assets in nutrition. As medical and consumer considerations continue to converge, the separation between truly better-for-you innovation and marketing-led positioning will only sharpen. Products that are thoughtfully designed, clinically informed and respectful of real-world use will earn trust and durability. Those that rely on borrowed language, 'GLP-1-ified' labels and surface-level claims will struggle to keep pace. This moment is likely to be remembered as an inflection point, not just in how nutrition products are marketed, but in how they are built and evaluated. Prioritising clinical research and higher standards will allow brands to stand the test of time.

Quaker is entering the ready-to-mix breakfast drinks category with the launch of Oat Shake & Go, a high-protein whole-grain oat shake designed to meet growing consumer demand for convenient, functional nutrition. Available at major US retailers from July, Quaker Oat Shake & Go combines 100% whole grain oats with protein and fibre in a shake-and-go format that can be prepared directly in the bottle. Consumers simply add 8oz of milk, a milk alternative or water, shake and drink. The new product is available in two flavours, Strawberry & Banana and Cinnamon Vanilla, and contains no artificial preservatives, artificial flavours or added colours. Each serving delivers 15g of protein, rising to 23g when prepared with milk, alongside 16g of whole grain oats and 3g of fibre, positioning the product within the growing market for functional breakfast solutions. The launch builds on Quaker's nearly 150-year heritage in oat-based products while expanding the brand's presence in the increasingly competitive convenience nutrition segment. James Wade, chief marketing officer for Quaker Foods, said: "For nearly 150 years, Quaker has been a trusted authority on oats and a beloved household brand known for quality and nutritional expertise. The introduction of Quaker Oat Shake & Go helps reimagine the way our nutritious oats show up, bringing the power of protein, fibre and 100% whole grain oats into a delicious, drinkable format." The launch comes as consumers continue to prioritise convenience without compromising on nutrition. Oat Shake & Go forms part of PepsiCo's broader strategy to extend functional nutrition across its portfolio. The launch joins a growing range of products enhanced with protein, fibre and prebiotic ingredients, including Quaker's protein oat products, Smartfood Fiber Pop, PopCorners Protein, Doritos Protein Tortilla Style Chips and Pepsi Prebiotic Cola. The new product will be merchandised in the hot cereal aisle at major retailers across the US from July, offering Quaker an opportunity to extend beyond traditional breakfast formats and capitalise on demand for portable, protein-rich meal solutions.

The Pharmaceutical Packaging Summit 2026 will take place on the 5-6 October 2026 at the Park Hyatt Aviara Resort, Golf Club & Spa, San Diego, California, bringing together senior pharmaceutical packaging leaders and innovative solution providers for a high-value, invitation only forum. The summit is designed to equip pharmaceutical packaging and drug manufacturing executives with strategies to manage increasing regulatory complexity, rising costs and evolving supply chain demands in a highly controlled environment. Through peer benchmarking, applied case studies and curated discussions, attendees will explore real world approaches to material selection, validation, regulatory alignment and operational efficiency. The programme will also address emerging trends including AI driven packaging systems, digital patient interfaces, cold chain resilience and next generation sustainable packaging solutions. Why attend Alongside expert led sessions, the Pharmaceutical Packaging Summit 2026 offers a curated environment designed for meaningful engagement. Through scheduled one to one meetings, peer discussions and practical case studies, attendees will gain actionable insight into optimising packaging design, manufacturing processes and supply chain strategies. With participation limited to maintain a focused and relevant environment, the summit provides a platform for pharmaceutical packaging leaders to exchange ideas, evaluate solutions and build valuable partnerships. For executives seeking practical insight and real business connections, the Pharmaceutical Packaging Summit 2026 stands out as a key pharmaceutical packaging industry event. For more information or participation details, visit the official summit page here. Or contact Kyriakos Xenophontos at kyriakosx@marcusevanscy.com.

Belgian food technology company Polysense has raised $10.7 million in an oversubscribed seed funding round to accelerate the rollout of its AI-powered quality control platform across global food manufacturing operations. The investment, led by Felix Capital, with participation from Fortino Ventures, Syndicate One and several angel investors, comes as food manufacturers increasingly invest in automation and artificial intelligence to improve efficiency, reduce waste and manage rising production costs. Headquartered in Ghent, Polysense has developed an AI-native quality control and process optimisation platform that uses real-time computer vision and synthetic data models to inspect products on production lines continuously. Rather than relying on periodic sampling, the system analyses every product as it moves through production and automatically adjusts processing parameters when quality begins to drift. The company says the technology enables manufacturers to identify defects before they result in significant product losses, helping improve yields while reducing food waste. CEO and co-founder Yarne De Munck said: “The past 12 months have been incredible. We went from early pilots to live deployments with some of the largest food manufacturers in the world, and they are growing their rollouts. The food industry has been waiting for a solution to this problem.” The latest funding follows a $2.2 million investment secured just over a year ago and marks a period of rapid commercial growth for the company. Polysense has expanded from early European deployments to installations in the US and the Middle East, with customers including potato processor Agristo, frozen vegetable producer Darta and bakery manufacturer Poppies Bakeries. Its technology is now operating across vegetable, potato, bakery, confectionery and packaging production lines. According to data collected by Polysense, one European potato processor has reduced peeling time by 45% through automated monitoring and process adjustments, while a bakery manufacturer improved production yield by automatically optimising oven temperatures in real time. The investment reflects growing interest in digital technologies designed to tackle one of food manufacturing’s biggest operational challenges. Eurostat estimates that food and beverage manufacturing accounts for 19% of food waste generated across the European Union. Manufacturers must contend with constant variation in raw materials, including moisture content, density and other product characteristics, which can make it difficult to maintain consistent quality using fixed machine settings. Polysense’s platform combines continuous inline inspection, production analytics and automated machine control to create what the company describes as a self-optimising production system. By continuously measuring product quality and automatically adjusting equipment settings, the platform aims to minimise waste before defects become visible. Chief technology officer and co-founder Lucas Van Dijck said: “For the first time, food manufacturers have a system that inspects every single product on the line in real time and automatically corrects the process when something drifts.” The new capital will be used to expand the platform’s capabilities across additional stages of food production, accelerate customer deployments and grow the company’s engineering, sales and customer success teams as it targets wider international expansion.

Minute Rice has expanded its microwaveable rice cups portfolio with the launch of two new varieties: garlic parmesan and veggie stir-fry. The new products are designed to provide a quick meal or snack option, with both varieties ready to eat after one minute in the microwave. According the company, the garlic parmesan rice cups are positioned as a versatile side or base for meals with chicken, seafood or vegetables. Meanwhile, the veggie stir-fry seasoned rice cups feature seasoned rice with carrots, bell peppers, corn, peas and soy sauce. The product is intended to offer a stir-fry-style option that can be eaten on its own or paired with a protein. Erica Larson, director of marketing at Riviana Foods, said: “Consumers want meals and snacks that are flavourful and convenient, and these new varieties of Minute Rice cups deliver on both. Whether you're seeking a late-night snack, an easy rice bowl lunch at the office, or a satisfying quick dinner, garlic parmesan and veggie stir-fry cups make it easy to enjoy craveable flavours that consumers know and love in just one minute.” Minute Rice Cups are made without preservatives, are certified gluten-free and come in BPA-free microwaveable cups. The new garlic parmesan and veggie stir-fry varieties are available at select retailers across the US, with wider distribution planned.

Novonesis has entered into an agreement with TurtleTree to scale, manufacture and commercialise TurtleTree’s precision-fermented lactoferrin ingredient, LF+, for the early life nutrition market. As part of the agreement, Novonesis will make a minority investment in TurtleTree. 321Catalyst Ventures, the corporate venture capital arm of Mitsui Chemicals, has also joined the investment. Under the collaboration, Novonesis will exclusively work to scale and commercialise LF+ for early life nutrition applications, while also gaining selected commercial rights for use in dietary supplements. TurtleTree is a precision fermentation company and was the first to receive a US GRAS ‘No Objection Letter’ for precision-fermented lactoferrin LF+. Lactoferrin is a protein naturally found in milk and is associated with benefits in immunity, iron regulation and gut health, particularly for women and infants. However, conventional production requires large volumes of milk, contributing to high costs, supply limitations and environmental inefficiencies. Through the partnership, Novonesis and TurtleTree aim to expand access to high-purity, cost-effective lactoferrin for global customers. The agreement builds on Novonesis’ work in precision fermentation and complements its human health biosolutions portfolio, which includes human milk oligosaccharides, probiotics and synbiotics. Thomas Batchelor, senior vice president for early life and specialised nutrition at Novonesis, said the company aims to make lactoferrin more accessible and cost-competitive, while demonstrating the potential of precision fermentation in early life nutrition and dietary supplements. “If successfully scaled, this will enable customers to deliver proven health benefits to consumers more efficiently,” Batchelor said. “LF+ fits well in our broader portfolio of both precision fermentation projects and our specialised nutrition ingredients.” Fengru Lin, founder and CEO of TurtleTree, said the partnership is intended to make lactoferrin more usable at scale, both technically and economically. “By pairing TurtleTree’s precision fermentation platform with Novonesis’ manufacturing and commercialisation capabilities, we’re unlocking the consistency, cost structure and supply reliability that modern health brands need,” Lin said.

Trash, a new functional beverage made from upcycled cacao fruit, has officially launched following its public debut at Taste of London, offering retailers and consumers a new take on sustainable hydration. Created by British entrepreneur and chocolatier Flo Broughton, founder of premium chocolate brand Choc on Choc, the new drink is made by rescuing the nutrient-rich pulp that surrounds cocoa beans, a part of the fruit that is typically discarded during chocolate production. According to the company, around 70% of the cacao fruit is currently wasted at source despite its naturally sweet flavour and nutritional profile. Trash aims to capture this overlooked ingredient by cold-pressing the fresh fruit into a lightly flavoured functional water. Each 250ml recyclable aluminium can contains 30% rescued cacao fruit, not from concentrate, and 70% water, with no added sugar. The drink delivers 40mg of vitamin C, 150mg of potassium and 28mg of magnesium, alongside naturally occurring electrolytes and antioxidants, while remaining low in calories. The resulting beverage offers a crisp, tropical flavour profile designed to appeal to consumers seeking naturally functional drinks with strong sustainability credentials. Broughton said: "I spent twenty years making chocolate before I really sat with the fact that we throw most of the fruit away. Once you have seen it, you cannot unsee it. Trash is my way of proving that trash can become treasure as we rescue this fruit. Farmers benefit too, earning around 30% more income per cacao pod when the whole fruit is used." The launch reflects growing momentum behind upcycled ingredients as food and beverage manufacturers seek to reduce waste while meeting consumer demand for products with measurable environmental benefits. The drink is Upcycled Certified and positions itself at the intersection of sustainability, natural hydration and functional nutrition. For Broughton, whose Choc on Choc brand has built national distribution across retailers including Selfridges, Waitrose, M&S, Ocado and Next, TRASH represents a move beyond confectionery into the rapidly expanding functional drinks category. The brand introduced the product to consumers at Taste of London in Regent's Park, where visitors sampled the beverage and learned more about the potential of cacao fruit as an underutilised food ingredient. Trash is available in a 250ml can with an RRP of £3.

The European Commission has referred Hungary to the Court of Justice at the European Union (CJEU) over controversial retail price margin restrictions that Brussels says unfairly target foreign-owned retailers and undermine competition in the country’s food sector. The legal action centres of Hungarian measures introduced in 2025 that capped retail margins at 10% for selected food products under Government Decree 42/2025. The commission argues that the rules effectively force retailers to sell certain products below cost by failing to account for the significant operating expenses involved in bringing goods to consumers. According to the Commission, food retailers typically require gross margins of around 30% to cover costs such as staffing, transport, warehousing, rent and utilities, despite operating on net profit margins of just 3-4%. By limiting the difference between purchase and selling prices to 10%, the legislation leaves retailers unable to recover these operating costs. The Commission also objects to a requirement that retailers maintain sales volumes of affected products at levels recorded before the price controls were introduced. It says the combination of mandatory supply volumes and capped margins creates unavoidable financial losses for existing operators while discouraging new entrants from investing in the Hungarian retail market. Although Hungary initially presented measures as temporary interventions to address inflation, the restrictions were repeatedly extended before being incorporated into permanent legislation in May 2026 through amendments to the country’s commerce law. Brussels argues that the Hungarian government incorrectly equates the gap between wholesale purchase prices and retail selling prices with profit, overlooking the substantial operational costs retailers incur throughout the supply chain. The Commission maintains that the measures disproportionately affect predominantly foreign-owned retailers and breach EU rules on freedom of establishment under Article 49 of the Treaty of the Functioning of the European Union, as well as the Service Directive. It contends that the legislation imposes discriminatory and disproportionate restrictions on businesses seeking to operate in Hungary’s retail sector. The referral follows infringement proceedings launched in 2025. The Commission issued formal notices in June that year, followed by reasoned opinions in December after concluding that Hungary failed to address its concerns. Alongside the food retail case, the Commission has also referred a separate but related case concerning similar margin restrictions on selected drugstore products, where retail margins were capped at 15%.